Grizzly H7779 - Manual (Page 2)

When using sanitizers, always follow the
recommendations on the manufacturer's
label, and make sure that the product will
do the job for which you intend. Never use a
product that will make your meat unsafe for
human consumption. Failure to follow this
warning may lead to sickness or death!
The items are now ready to be sanitized. Some
sanitizers require direct applications, while others
are designed to be diluted in water and used to
soak the item for a specified period of time. The
best method for choosing a chemical sanitizer is
to do the research and determine which product
is best for your particular situation. Cleaning and Sanitizing
To prevent contamination and illness you must
clean AND sanitize the components of this jerky
slicer. Bacteria from meat can cause food poison-
ing, other illness, or even death.
Proper sanitization with chemical sanitizers
requires a cleaning process before the actual
sanitizer is applied.
To clean and sanitize the disassembled com-
ponents of the jerky slicer:
1. Gather all the disassembled components of
the jerky slicer. Remove the largest particles
of foodstuffs into a proper garbage container.
Rinse all items to remove as many of the
leftover particles as possible. Set the items
aside.
2. Prepare the sink. Wash and scrub all sink
compartments with dish soap and hot water.
Rinse these compartments thoroughly.
3. Fill the sink with dish soap, submerge the
item in soapy water and scrub the entire sur-
face thoroughly.
4. Rinse the cleaned components in the empty
sink compartment until all visible suds have
been removed. If the soapy water starts to
get hazy, drain and rinse the sink, then fill
with more soapy water.
Bacteria from raw meat has been frequently
linked to illness and even death! Describing
proper meat handling techniques outside of
cleaning the jerky slicer is beyond the scope
of these instructions. If you are unclear
about sanitary meat handling practices, con-
tact your local Board of Health or the USDA
to research the proper methods.
Always be as thorough as
possible when cleaning and
sanitizing. Any parts that have
been exposed to raw meat
may harbor or develop bacte-
ria that may cause illness or
death if left uncleaned.
One simple sanitizer that can be used for many
applications is regular bleach. To use bleach as
a sanitizer, wash, scrub, and rinse your sink. For
all non-porous surfaces (includes all parts of this
jerky slicer), fill the sink with one tablespoon of
bleach per gallon of cool water. Do not use bleach
that contains odor masking agents or surfactants.
These have not been proven effective for this type
of sanitization. Submerge each item for two min-
utes. For large items, submerge each side for the
specified amount of time until you have covered
the entire area. Allow to air dry.
Do not rinse
these items after sanitization!
If your raw meat comes into contact with porous
surfaces such as wood, clean as described above
and soak these surfaces for two minutes in a solu-
tion of 3 tablespoons of bleach to one gallon of
cool water.
Rinse these items well!